A Cornish way with Mussels from Nathan Outlaw.
Ingredients
- 1 kg live mussels
- a drizzle rapeseed oil
- 2 small white onions peeled and sliced
- 8 fresh sage leaves finely sliced
- 100 g Cornish clotted cream
- 200 ml medium dry cider
- 1 Braeburn Apple peeled, cored and diced
- 2 tbsps chopped flat leaf parsley
- freshly ground black pepper
Servings:
Instructions
- Wash the mussels and pull away any beard. Discard any mussels with damaged shells or those that are open and refuse to close when lightly tapped.
- Place a pan with a tight fitting lid over a high heat. When it is hot add the oil followed by the onions. Cook, stirring often, for 3 minutes until they soften and are starting to brown at the edges.
- Add the mussels together with the sage and clotted cream. Cover and cook for 30 seconds then lift the lid, add the cider, recover and cook for 3 minutes more. Check if the mussels have all opened and if not put the lid back on and cook for a further 30 seconds or until all or most of the mussels are opened.
- Add the diced apple and parsley and toss to mix. Divide the mussels between two warmed bowls and pour over the liquor. Serve immediately with crusty bread and butter.
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